Kitchen Tips

- While cooking toor dal, add a pinch of turmeric and a drop of oil. Toor dal cooks faster.

- While making chapathi, leave the dough for 30 min to make soft chapathis.

- You can also knead the dough with light hot water and mix a banana to make chapathi soft.

- To make pooris more crispy add a little rice flour to the wheat flour while kneading.

- One spoon of Rava with wheat flour helps in making crispy pooris

- When u prepare batter for poori, add a tbsp of sugar along with the salt in the flour. You will get puffy pooris.

- Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Do not leave the dough for a long time.


- Bajji and pakodas will turn out crisper if a little corn flour is added to the bajji mix while preparing the batter.

- Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

- Little plain sugar or caramelised sugar added to any gravy makes it tasty. Brings a taste of adding cheese and reduces fat.